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Dessert

Frozen Pudding

A chilled custard pudding made with milk, eggs, strawberry preserves, raisins, almonds, and rich cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Frozen Pudding

Ingredients

Directions

Make the mixture

  1. Heat the milk and whisk in the eggs until combined to make a custard.

  2. Stir in the strawberry preserves, raisins, and pounded almonds.

  3. To blanch the almonds, pour boiling water over them and remove the skins.

Freeze and finish

  1. Place the mixture in the freezer until thick.

  2. Fold in the frothed rich cream to prevent the fruit from settling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Strawberry + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Milk + strawberrytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,130 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when heated, thickening the milk into a custard that holds the fruit.
Milk
Forms the liquid base that the eggs thicken into custard.
Rich cream
Adds fat for richness and a smooth, creamy texture when folded in.
Strawberry preserves
Add sweetness and fruit flavour to the custard.
Raisins
Add chewy texture and sweetness throughout the frozen mixture.
Almonds
Add nutty flavour and a crunchy, slightly grainy texture.

The step that matters

Folding in the frothed cream. Whipped cream holds air that makes the frozen pudding light. Overmixing deflates it, so fold gently and only until combined, keeping the fruit evenly distributed.

Swap the raisin

How well each one fits the dish's main ingredients (milk, egg, strawberry, almond, cream):

  1. Vanillafits better
  2. Raspberryfits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against milk, egg, strawberry, almond, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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